2 1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas) While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
While steaks are on the grill prepare slaw:
2 cups matchstick jicama (use a mandoline or coarse cheese grater)
1/2 cup chili verde salsa (tomatillo salsa in a jar)
1/2 cup chopped cilantro
1 Tb. lime juice
salt and pepper to taste
Mix ingredients in a bowl.
Assembly: Fill warmed corn tortillas with grilled skirt steak topped with slaw and sour cream.